Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book featuring current trends to inspire chefs around the world

Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book featuring current trends to inspire chefs around the world

Among the company’s values, chefs’ creativity and the art of boosting such creativity hold a special place. Committed in helping food and beverage professionals free their imagination and give free rein to their desires, Les vergers Boiron edit “Pure Inspiration Fruit”, a recipe book made by the network of Brand Ambassadors who proudly represents the company. This original 146-page book, written in French and in English, highlights the 54 flavors offered by Les vergers Boiron, global leader for frozen fruit purées.

 

"Pure Inspiration Fruit" is a true source of inspiration with its 35 exclusive recipes and invites you to discover the current gourmet influences, both in France and abroad. Coming from all over the world, 19 chefs gave free rein to their creative talents to bring you inspiring recipes, juggling textures and flavors. From the most classic mixes (mango / passion fruit, coconut / pineapple), to the most unusual ones (passion fruit / thyme, red fruits / spinach), "Pure Inspiration Fruit" frees the imagination with entremets, sorbets, mousses and other creams... imagined by these chefs.

 

In perfect harmony with its time, Les vergers Boiron incorporate current trends into vegan, gluten-free, less-sweetened recipes for pastry shops and restaurants.

 

Each of the 19 chefs brings their personal touch, which is colored by their values and reflected in original portraits made for this occasion:

 

Pierre ABI HAYLA, Pastry and chocolate chef, Le Noir - Atelier du chocolat, Beirut

Rena ALKAN, Executive pastry chef, Absheron hotels, TV host, Baku

Feray AYDOGDU, Head pastry chef, Tonka Pâtisserie, Datça

Marc BALAGUER-FABRA, Pastry Chef, Gelato Vice World Champion 2018, Barcelona

Jean-Christophe DUC, Technical adviser Les vergers Boiron, Katowice

Ghislain GAILLE, Pastry chef, Vakko Pâtisseries, Istanbul

Guilherme GUISE, Executive Pastry Chef, Hotel Kämp, Helsinki

Oleg ILYIN, Pastry chef of his own boutiques, Moscow

Mads KILSTRUP KRISTIANSEN, Executive Pastry chef, Formel B restaurants, Copenhagen

Ewald KNAUF, Teacher, Konditorenmeisterschule, Cologne

Martina KÖMPEL, Owner and Chef Les Contes de Bruyères Restaurant

Martin LIPPO, Director of Vakuum, Barcelona

Kévin LOPES, Executive Pastry Chef, Sketch, London

Emile PILLOT, Pastry Chef, Poulaillon, Wittelseim

Alon SHABO, Pastry chef, designer, teacher, Tel-Aviv

Arpad SZÜCS, Executive Pastry Chef, Four Seasons Hotel, Prague

Eran SHVARTZBARD, Boutique pastry chef and baker, teacher, author, Tel Aviv

Michel WILLAUME, Pastry chef, Pastry World Champion 2001, Think Pastry, Barcelona

Gilles WINTENBERGER, Executive Pastry Chef, Chedi Muscat, Oman

 

 

 

May 2019